Spring Vegetable Stew

Ingredients

• Salt and pepper, to taste
• 1/4 lb haricots verts (very slender green beans)
• 14 x fresh asparagus, ends snapped off
• 2 tbsp olive oil
• 1 x spring onion, trimmed and sliced
• 3 x cloves garlic, grated finely
• 1 piece (1-inch) ginger root, grated
• 3 slender carrots, cut in thin 2-inch matchsticks
• 1 small fennel bulb, white part thinly sliced
• 1/4 lb sugar snap peas
• 1 cup green peas
• 1 small zucchini, cut into matchsticks
• 1 tbsp brown sugar
• 1/4 cup water
• 1 x bibb lettuce heart, quartered
• 2 tbsp chopped Italian parsley
• 1 tbsp chopped fresh basil

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